Croissants crescent shapes French pastries can be eaten alone or with a delicious sweet or savoury fillings.


1 1/4 teaspoons active dry yeastCroissants
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 tablespoon water


Combine yeast, warm water, and 1 teaspoon sugar. Let the mixture stand until it becomes creamy and frothy

In a mixing bowl measure the flour.

Dissolve 2 teaspoons sugar and salt in warm milk.

Stir into flour along with yeast and oil.

Mix well kneading until smooth.

Cover, and let rise until over triple in volume.

Deflate gently, and let rise again until doubled.

Deflate and chill 20 minutes.

Mix butter until pliable, but not soft and oily then pat dough into a 14 x 8 inch rectangle.

Spread  butter over top two thirds, leaving 1/4 inch margin all around.

Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle then fold into three again.

Sprinkle lightly with flour, and put dough in a plastic bag and place in the fridge for 2 hours.

Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap again and chill for 2 hours.

To shape, roll dough out to a 20 x 5 inch rectangle, cut in half crosswise, and chill half while shaping the other half.

Roll out to a 15 x 5 inch rectangle then cut into three 5 x 5 inch squares now cut each square in half diagonally.

Roll each triangle lightly to elongate the point, and make these 7 inches long

Hold the other 2 points, and stretch them out slightly as you roll it up.

Place them on a baking tray, curving slightly.

Let shaped croissants rise until puffy and light.

Glaze croissants with  beaten egg.






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{December 9, 2011} {Tags: , , , , }